Great easy recipe for cold nights, or when feeling under the weather
1. Place the chicken in the instant pot and cover with water, add the salt and pepper (less to start with, it can be adjusted later) and chicken stock cube . Pressure cook for 15 minutes, natural release when finished
2. Let the chicken cool enough to handle and remove the bones, this is best done by draining what is in the pot through a colander into another bowl or pot, making sure the liquid is kept to go back into the instant pot then removing the bones while in the colander, being careful to make sure any small ones are removed
3. Shred any bigger chunks of chicken that didn't break up and put it back in the instant pot, add the celery and carrots.
4. Pressure cook for another 10 minutes, natural release when finished. Add any further salt and pepper if needed, serve with a crusty loaf of bread
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 207 | ||
Calories from Fat: 98 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 101.3mg | 31 % | |
Sodium 269.9mg | 9 % | |
Potassium 308.4mg | 8 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 0.8g | ||
Protein 24.3g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
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